HNE-25306 Food Components and Health


Studiepunten 6.00

Course coordinator(s)prof. dr. ir. AH Kersten
Lecturer(s)prof. dr. ir. AH Kersten
Examiner(s)prof. dr. ir. AH Kersten

Language of instruction:


Assumed knowledge on:

Basic knowledge on (Human) Nutrition


This is a general nutrition course that addresses the relation between nutrition and human health, and is aimed at non-nutrition majors (food technology, molecular sciences, biology).
The course will address the following aspects:
- nutritional physiology: how are macronutrients absorbed, stored, and metabolized for energy?;
- nutrition and health: how do different types of fats, carbohydrates and proteins affect health? What is the specific role of vitamins and minerals? What happens when nutrients are taken in excess or in case of nutrient deficiency?;
- nutrition and lifecycle/lifestyle: what are the specific dietary needs of certain populations (infants, pregnant women, elderly, athletes)?

Learning outcomes:

- demonstrate a broad overview of the field of nutritional science;
- understand how macronutrients are absorbed, stored, and metabolized for energy;
- appreciate the importance of nutrition for human health;
- acquire a basic understanding about the mechanisms underlying the effect of nutrition on health and disease;
- be able to interpret nutritional information and translate this information to food technology.


The course includes lectures, tutorials and time for self-study.


Evaluation will be based on a written examination.


Whitney E., Rolfes S. Understanding Nutrition. 12th edition. ISBN 13: 978-538-73476-9.

Verplicht voor: MFTFood TechnologyMScE: Dairy Science and Technology2MO
Keuze voor: MFTFood TechnologyMScF: European Master in Food Studies2MO
MFTFood TechnologyMScD: Ingredient Functionality2MO
MMLMolecular Life SciencesMScA: Biomedical Research2MO
Verplicht voor: WUFHDBSc Minor Food, Intestinal Homeostasis and Disease2MO
WUNHEBSc Minor Nutrition and Health2MO
WUEAHBSc Minor Soil, Food, Health and Trade Relationships2MO